Herb and Cheese Muffins
These savory herb and cheese muffins are soft, cheesy, and infused with fresh herbs. They are perfect served for breakfast, brunch, lunch, dinner, or a quick snack. These are easy to make ahead for busy mornings! The batter can be baked right away or mixed, covered tightly, and refrigerated for up to 8 hours before baking!
Why You’ll Love These
They are savory, loaded with melty cheese, and filled with herbs in every bite! Perfect with any meal or just a snack.
- Savory, cheesy, and loaded with fresh herbs in every bite. They will be devoured in minutes!
- Soft, tender, and perfectly moist thanks to buttermilk and melted butter.
- Quick and easy to mix with simple, everyday ingredients.
- Make-ahead friendly — mix the batter and refrigerate up to 8 hours before baking. Making it a great overnight bread recipe.
- Super versatile: serve them for breakfast, brunch, lunch, dinner, or snacking.
- Easy to customize with your favorite cheeses, herbs, or add-ins like bacon or ham.
Some of our other favorite muffin recipes to make are Strawberry Muffins, Double Chocolate Muffins, Lemon Streusel Blueberry Muffins, and Bakery Style Pumpkin Muffins.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Herb and Cheese Muffins
Serving Suggestions
Serve for breakfast, brunch, alongside soup, packed in a lunchbox, or mid-afternoon snack. You can make them in a mini muffin pan and serve them as an appetizer for cocktail hour.
Tips
- Use room temperature buttermilk and eggs. These ingredients will incorporate much better when not cold.
- Melt the butter and let it cool a little before adding the buttermilk and eggs. They can curdle and cook if the butter is too hot.
- DO NOT overmix! Overmixing will result in dense, tough muffins.
- Use an ice cream scoop (#16 cookie scoop) to divide into the muffin cups.
- Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.
Variations
- Swap gruyère, mozzarella, Gouda, cheddar, and Swiss cheese for the fontina.
- We use Pecorino Romano cheese most of the time, but you can use Parmesan cheese.
- Use fresh chives instead of green onions.
- Get creative with the herbs! Substitute fresh basil or finely chopped spinach for the parsley. Leftover herbs that need using? You can mix and match your favorites.
- Add some diced ham or cooked bacon.
- You can use dried herbs if desired. Use 2-3 tablespoons of dried herbs. Dried herb flavor is much more concentrated. Dried dill can be very pungent; only use 1-2 tablespoons.
- Bake them as mini muffins. They’re great for an appetizer with cocktails! Cut each baking time down to 5 minutes. Watch them closely!
FAQs
Absolutely! These can be mixed in the morning, covered, refrigerated, and then baked for dinner. Or you can mix the batter the night before, cover tightly, refrigerate for up to 8 hours, and bake the next morning.
Place them in an airtight container and store at room temperature for up to 3 days. Or wrap them individually, place them in a freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge. Warm them in the microwave for about 20 seconds or in a 325ºF oven for 5 to 10 minutes.
More Delicious Herb and Cheese Recipes
Herb and Cheese Muffins Recipe
Ingredients
- 2 cups All-purpose flour
- 2/3 cup Cornmeal
- 4 tsps Baking powder
- 1 tsp Kosher salt
- 1/2 tsp Ground black pepper
- 2/3 cup Unsalted butter melted and cooled
- 1 1/4 cups Buttermilk room temperature
- 2 large Eggs room temperature
- 1/3 cup Fresh Italian flat-leaf parsley chopped fine
- 1/3 cup Green onions chopped fine (green tops only)
- 2/3 cup Fontina cheese shredded plus more for garnish
- 2/3 cup Pecorino Romano grated (or Parmesan cheese)
Instructions
- Whisk the flour, cornmeal, baking powder, kosher salt, and black pepper. In a large bowl, melt the butter and allow it to cool. Slowly whisk in the buttermilk. Whisk in the eggs.2 cups All-purpose flour, 2/3 cup Cornmeal, 4 tsps Baking powder, 1 tsp Kosher salt, 1/2 tsp Ground black pepper, 2/3 cup Unsalted butter, 1 1/4 cups Buttermilk, 2 large Eggs
- Stir in half of the dry ingredients, add the parsley, green onions, fontina cheese, and Pecorino Romano. Add the remaining flour mixture, stirring just until combined and no large flour pockets remain. Set aside and allow the muffin batter to rest for 15 minutes while you preheat the oven.1/3 cup Fresh Italian flat-leaf parsley, 1/3 cup Green onions, 2/3 cup Fontina cheese, 2/3 cup Pecorino Romano
- Preheat oven to 400ºF. Prepare a 12-cup muffin pan with nonstick baking spray that contains flour or line it with paper liners.
- Divide the batter evenly among the prepared muffin cups. Sprinkle a little extra fontina cheese on top of each muffin.
- Bake for 10 minutes, reduce the oven temperature to 375ºF, and continue to bake for another 6-8 minutes until golden and a toothpick inserted in the center comes out with a few moist crumbs. Cool in the pan for 10 minutes, remove the muffins to a wire rack to cool completely.
Notes
- Use room temperature buttermilk and eggs. These ingredients will incorporate much better when not cold.
- Melt the butter and let it cool a little before adding the buttermilk and eggs. They can curdle and cook if the butter is too hot.
- DO NOT overmix! Overmixing will result in dense, tough muffins.
- Use an ice cream scoop (#16 cookie scoop) to divide into the muffin cups.
- Letting the batter rest for 15 minutes will give you taller, more rounded muffin tops.